Chicken Pot Pie

Ingredients

• • 600g chicken breast, cubed
• • 60g butter
• • 1 onion, diced
• • 2 carrots, diced
• • 2 celery stalks, diced
• • 1/3 cup plain flour
• • 500ml chicken stock
• • 150ml cream
• • 1 cup frozen peas
• • 2 sheets puff pastry
• • 1 egg, beaten
• • Salt
• • Black pepper

Method

1. Melt the butter in a large pan and cook the onion, carrot and celery for 8 minutes.
2. Add the chicken and cook for 5 minutes until no longer pink.
3. Stir in the flour and cook for 1 minute, then gradually add the stock, stirring until thickened.
4. Stir in the cream and peas and simmer for 5 minutes. Season to taste.
5. Heat oven to 200°C. Spoon the filling into a pie dish and top with the puff pastry, trimming and crimping the edges.
6. Brush with beaten egg and cut a few slits in the top.
7. Bake for 25-30 minutes until the pastry is puffed and golden.